VEGAN PARMESAN SPAGHETTI (My NEW GO TO RECIPE!!) // Cook With Me!


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20 comments

  1. This is still one of my favorite things from my childhood. This is Italian broke food lol. So good. Add some chikn if you’re feeling fancy.

  2. Use one of those metal garlic mincers that you squeeze shut. You don’t even have to peel them. I just above them into the mincer, mince straight into the pan and take the skins out the contraption after 🙂

  3. This is actually the vegan version of my ultimate hangover food when I was at uni (my italian flatmates taught me how to make it): “pasta al olio”. Except the original is made with olive oil. so addictive!i have to try this.

  4. I don’t like nooch! I tried. I tried so hard. For an entire year! I can’t handle the flavor 🙁 I can taste it in everything I add it to. I wonder if this will still be good without nooch?

  5. That looks so yummy!! For my garlic toast I usually like rub a leftover clove of garlic over the toasted bread, or you can rub it on before you toast in and it taste just like garlic bread! I sometimes add a little olive oil or vegan butter and it’s amazing! I do this with my avocado toast too and it’s so rich and creamy and good! I have to try this recipe though it looks SOO good! Thanks girl!! 🤗💕

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